This broth is replenishing to many individuals, helping to meet a long line of nutritional needs. You can add the broth to make more nutrient-dense soups or stews, or sip in a tea mug in addition to your daily breakfast.

Rinse all the vegetables well. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil. Add the shiitake mushrooms and ginger slices.

Remove the lid, decrease the heat to low and simmer uncovered for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peak out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth into a heat resistant container utilizing a large, course-mesh metal sieve. Then add sea salt to taste. Let cool to room temperature before refrigerating or freezing to be consumed at a later date.

Our favorite ways of consuming this yummy broth is by drinking it warm, adding it to quinoa or brown rice (instead of water) and combining it with soups. We hope you enjoy it as much as we do!

Warmly,Stacy

PS - Wanting new recipe ideas? Follow me on Pinterest for some yummy and creative ideas.